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  2. Capocollo - Wikipedia

    en.wikipedia.org/wiki/Capocollo

    Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...

  3. What is Gabagool and Why is Tony Soprano So Obsessed With It?

    www.aol.com/gabagool-why-tony-soprano-obsessed...

    Capicola is made using a prime cut of pork from the neck and shoulder. The recipes for gabagool (aka capicola) vary, but the general process involves seasoning the meat and then curing for up to ...

  4. Soppressata - Wikipedia

    en.wikipedia.org/wiki/Soppressata

    Italian sopressata. Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria, and a very different uncured salami made in Tuscany and Liguria.

  5. Sausages in Italian cuisine - Wikipedia

    en.wikipedia.org/wiki/Sausages_in_Italian_cuisine

    The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."

  6. Sausage and Peppers Recipe - AOL

    www.aol.com/food/recipes/sausage-and-peppers

    olive oil cooking spray; 4 links lean Italian turkey sausage, such as Jennie-O; 7 cloves garlic, thinly sliced; 1 medium onion, sliced 1/4 inch thick; 1 / 4 cup no fat, sodium, or sugar added ...

  7. Talk:Capocollo - Wikipedia

    en.wikipedia.org/wiki/Talk:Capocollo

    Bologna, Mortadella, and Pepperoni are all cooked force meats, (which meant the have been spiced and ground, and often almost blended then fed into casings and cooked inside the casing, then cooled and sliced as deli meat Actually, the closest thing I've found to Capicola is the Polish sausage Krakowska.--

  8. Bruschetta with Homemade Ricotta, Prosciutto and Arugula

    firefox-startpage.aol.com/food/recipes/...

    Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Grill the bread until golden all over, 2 or 3 minutes per side.

  9. Cooking, Recipes and Entertaining Food Stories - AOL.com

    www.aol.com/food/recipes/penne-with-vodka-sauce...

    Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...